Spaghetti Cacio e Pepe

May 08, 2023May 8, 20230 18

Spaghetti Cacio e Pepe: A Delicious and Easy Pasta Recipe

by The Chefin Pasta

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

736

Sugar

Fat

47g

Spaghetti Cacio e Pepe is a classic Italian pasta dish that originated in Rome. It is a simple and easy-to-make recipe that requires only a few ingredients. The spaghetti is coated in a rich, flavorful sauce made from olive oil, garlic, black pepper, and Pecorino Romano cheese. This dish is perfect for busy weeknights when you need a quick and satisfying meal. It can also be dressed up with added ingredients like bacon or shrimp to make it more special for dinner parties or date nights.

Instructions

1.	Cook spaghetti according to package instructions.
2.	In a large frying pan, heat olive oil over medium heat.
3.	Add minced garlic and cook until fragrant.
4.	Add ground black pepper and continue to cook for 1-2 minutes.
5.	Add cooked spaghetti to the frying pan and toss with the garlic and pepper.
6.	Remove from heat and add grated Pecorino Romano cheese. Toss until the cheese has melted.
7.	Serve hot and enjoy!

PROS

Spaghetti Cacio e Pepe is a simple and delicious pasta recipe that can be made in just a few minutes.

The combination of garlic, black pepper, and Pecorino Romano cheese creates a flavorful and satisfying dish that everyone in the family will love.

CONS

This dish is relatively high in calories and fat due to the use of cheese and olive oil.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While Spaghetti Cacio e Pepe may not be the healthiest pasta dish, it does offer some nutritional benefits.
The garlic used in this recipe has antibacterial and antiviral properties and may help lower cholesterol levels.
The Pecorino Romano cheese used in this recipe is a good source of protein and calcium, which can help support healthy bones.

	1 pound spaghetti
	6 tablespoons olive oil
	2 cloves garlic , minced
	2 teaspoons ground black pepper
	1 3/4 cups grated Pecorino Romano cheese